Sweet Cornbread
Cornbread? It’s usually kind of dry and flavorless…not what you want when craving something sweet. Well, once again, I was too lazy to go out to the store when I got that craving and I didn’t want to take the time to bake cookies or a cake and didn’t want to pull out my mixer and start a project. I wanted something quick and easy. So I went online and found a recipe for a sweet cornbread…but how can that be? Cornbread and sweet just don’t go together. Well, I tried it and it wasn’t bad, but not really what I was looking for though I thought it had possibilities. The next time I tried it I increased the sugar and added some vanilla and honey. Bingo! It came out more like a “cornbread cake” than regular cornbread. The best part is it takes all of 5 minutes to put together with a minimum of dishes to wash. I hope you try it. If you do I know you will enjoy!
INGREDIENTS:
- ½ cup cornmeal
- 1½ cups flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1/3 cup oil
- 3 tablespoons melted butter
- 2 tablespoons honey
- 2 eggs
- 1¼ cups milk
- 1 teaspoon vanilla
DIRECTIONS:
- Preheat oven to 350 degrees.
- Whisk together the cornmeal, flour, sugar, baking powder and salt in a bowl.
- Whisk together the oil, melted butter, honey, eggs, milk and vanilla in another bowl.
- Add the wet ingredients to the dry ingredients and mix together until just combined.
- Pour into a greased 8” square pan (use a metal pan if you have one for that crispy outside)
- Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan and cut into 12 pieces (It doesn’t need to cool all the way to room temperature. Warm is fine, if not better). Enjoy!
